Squash Upside-Down Pastries
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Recipe Intro From alexawhatsfordinner
Have you tried the upside-down puff pastry tarts yet? If not, you're missing out. They are incredibly versatile and easy to make. We made a sweet version this spring, but wanted to try out a savory version using a fall favorite: squash. You can try this recipe out using different types of squash, but you might have to tweak the cook time if you do.
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Recipe Card
ingredients
- 1 1/2 tablespoons maple syrup
- 15 slices acorn squash
- 2 teaspoons pumpkin spice seasoning
- 3 tablespoons pumpkin purée
- 1 sheet frozen puff pastry, defrosted and cut into 3 rectangles
- 1 egg
Method
Step 1
Preheat oven to 350 degrees F. On a parchment lined baking sheet, drizzle 3 small circles of the maple syrup.
Step 2
On top of each circle of honey, place down 5 acorn squash slices. On top of those, sprinkle some of the pumpkin spice seasoning. Spoon a tbsp of pumpkin purée on top of each pile.
Step 3
Place a rectangle of raw puff pastry on top and gently press around the sides to tuck in all the ingredients.
Step 4
In a small bowl, whisk together the egg plus a splash of water. Using a pastry brush, brush the egg wash on the tops of the puff pastry rectangles.
Step 5
Bake for 15-20 minutes, until pasties are golden brown. Remove from oven and serve. Enjoy!